Natural antifungal systems for prevention of mould spoilage in bakery products
Growth of spoilage fungi in bread and other bakery products is currently controlled with the addition of weak acid preservatives. Consumers demand more natural products and thus there is a need to reduce the amount of chemical preservatives added to foods, or to identify alternative, more 'natu...
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Cranfield University
2003
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.273949 |